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The texture of cooked rice.

Deshpande, S. S. and Bhattacharya, K. R. (1982) The texture of cooked rice. Journal of Texture Studies, 13 (1). 31-42, 14 ref..

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Abstract

Stickiness and consistency (an inverse estimate of tenderness) of cooked rice were measured by the sieve test and with the Haake consistometer. Values varied with rice quality type. Stickiness was not appreciably affected by water-to-rice ratio used during cooking, but was markedly reduced by storage, especially in the cold, i.e. by starch retrogradation. Consistency was affected by both: it decreased with increasing water ratio and increased with storage. Stickiness was inversely proportional to consistency. Consistency of cooked rice varied with force used in the consistometer test, from which it is postulated that cooked rice is a pseudoplastic system. Different rice samples should be compared only under identical rice:water ratio used for cooking and under identical force used for the consistency test.

Item Type: Article
Uncontrolled Keywords: COOKING-; rice, cooking & stickiness of; rice, cooking & consistency of; TEXTURE-; CONSISTENCY-; RICE-; cooking & stickiness of rice; cooking & consistency of rice
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 06:58
Last Modified: 25 May 2016 06:58
URI: http://ir.cftri.com/id/eprint/6722

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